Thanks all, Gene, This is upscale catering, do you thing I could do the Marriot?Yes taking off for only word (taste) of mouth. No advertising, no web, and plenty to keep me going As far as fun yes the actual cooking and party time are allways tons of fun.Its the chop ,shop, dough, ball dough, clean, load , unload, clean again .... that I am now realizing I could use some assistance with. Must say my pizza muscles (wrists, forearms) are a bit sore after balling 80 and making 68. good workout. When you give a price to someone its hard for them to get a handle on the other 10+ hours of behind the scenes work that goes into the Event. For now I would not change a thing, with the exception of someone to help with the odds and ends. This is still a passion for me and still fun, I love educating the public on real Neapolitan Pizza, and oh and still just a side gig. My goal is to keep it right here for the time being and not sacrifice the product in any way. The comments I get each time are really really great and keep the dream alive.John

For Robyn and Scott Here is a quick Video of the slick use of the GI metal perforated peel (you both got from some nice guy on this forum) from and party I did. It was taken on camera phone so its not the best but see the peel. Just slip under with minimum flour and zip into the oven, which part are you struggling with? lots of vids on the GI site as well from the real pros. Keep practicing. This is now my favorite tool and this is the 62% dough

ps I have 3 or 4 of those authentic oil cans from Italy just off the boat I am will to sell, brandy new in the bag for who ever emails 1stjohn

Show-Off. My pizza took me about 8 tries to get it on the peel, I stopped and added extra bench flour, finally I got it half on and supported the peel handle with my knee so I could use both hands to drag it the rest of the way on, then had to re-stretch it into a circle. Unloading was worse

I'm sure it's just practice and getting the feel for it. I've watched other videos, but nothing replaces doing it a bazillion times and that's what I need to do. Once it's IN the oven I felt pretty good, until I burned it 'cause I couldn't see in there... Give me a few weeks and I'm sure I'll be much better. It will also be easier once we get the room arranged better - right now I'm making the pizza on the kitchen counter, then carrying it on the peel (with the 5' handle) into the dining room dodging the dining table and the other furniture than has been dragged away from the wall... We need to improve on that, soon. Thanks for the video, John!

Robyn Thanks but not showing off really. I am seriously trying to help you out here, and was wandering what part you were stuggling with. With my Outside oven I assemble the pizza on the marble slab and do the slide onto the perf peel. Be agressive go for it! Quick deliberate motions its only dough. Try it with no toppings or sauce, just the skin to get the feel for the friction, then work up to Margherita then the crazy toppings. Load it on dump it back on counter and load it again. Practice yes. Hey Calzones are great leftovers too! Make an extra 3 and practice the slip under. it does impress the guest too when they say "so how you gonna get that thing in there?" whala wont take a bazillion either but 100 or so and you will have it promise! dont forget the small stick on the fire before you launch Lights it up nice.

TMan thanks for the links I have seen the 1st at Harbor frieght I like the 2nd but like you say $$BIG$$ and say tongue weight Max 352 lbs I think I have more than that 1st one states 600 lbs max but tires seem small I found another at Ellkay producs That is 1000 lbs with 16" wheels gotta get Jet Deck to modify for me ! John

M. Not sure where you are seeing the imprinted circle? table? peel? I weigh the dough balls 255-260G and shape them to desired thickness and size, although I have seen wooden peels with a circle one it at some pizzerias who use it for size, but I don't have a circle anywhere . Oh- I can look away but don't have the eyes closed thing down yet. Maybe someday after that Bazzilionth one.Thanks for lookingjohn

John, just kidding about the show-off!! I was just teasing you. You make it look so easy. I have 13 dough balls in containers lined up on my counter right now, 4 different dough formulas, and a few friends on their way over for the first official pizza cooking. So I'll get some practice today. My prep counter is SS, should be good once I figure the movement out. Another thing that will help is that I am having Dan cut down the length of the perforated launch peel handle as it is way too long for me to use effectively indoors, and I don't need that length in the 38" oven. It'll end up about the same length as the brush handle, and I will be much happier.

I have lost what's left of my mind...I thought it was photo img-20110728 but after looking at it again it looks like it is a Silpat non-sticking folding mat or some other brand..Sorry about that..Keep the dough coming!

M. Not sure where you are seeing the imprinted circle? table? peel? I weigh the dough balls 255-260G and shape them to desired thickness and size, although I have seen wooden peels with a circle one it at some pizzerias who use it for size, but I don't have a circle anywhere . Oh- I can look away but don't have the eyes closed thing down yet. Maybe someday after that Bazzilionth one.Thanks for lookingjohn

No problem yes thats a King Aurthur mat I use when weighing ( 260G)and balling. I thought you were looking at the pics of the prep table?. Not a bad Idea though, just scribe it into prep table so the trainees know exactly what size the pie should be. Oh while I am here a few more pics from the Beach Party this my my biggest yet and most fun!Its amazing how happy you can look working when you are doing something you love!thats asparagus and mushroom John

I'm not sure how it happened, but i saw it in another video on a different post, yet I asked the question in this thread. You're videotaping you making a margherita, and there is something on top of the granite/marble that is sort of keeping all the flour contained (in a reasonable area)..... looked to be about 20" deep by about 2' wide, was white with a high back?